Fleshy, robust and full of flavor, a Kansas City strip steak against dependent It is fabulous. Cooked over high heat to block all the flavor, this extraordinary steak is good – or rather – like any offer of top steakhouse. Are you branching a big and bold steak? This is the recipe for you, my friends!
The thick and perfectly marbled steaks are a beauty thing and when they are grilled right and kissed with character and smoke, they are madly delicious. And even if I love a good cast iron sear (And I think everyone should master it) There is something in that authentic grilled flavor that you can only get from a coal grid.
This is a recipe by Bistecca di Kansas City Strip Easy and, like all my recipes, it is full of flavor. Turn on that grid and take in the kitchen!
What you need
This recipe is for 1 steak, which will feed 2 people or a hungry meat eaten. The recipe is easily doubled or tripled: do how much you need and you have room for your grill! It is the perfect cut of beef as you learn to grill a steak on coal like a professional!
- A coal grid -Aen jobs but we used a weber of the old school weber for this recipe.
- Coal – We used Jack Daniel’s coal bricchetti and a handful of Jack Daniel grilling wood chips for this steak.
- Kansas City stripes steak – Look at my tips below on how to buy a large steak.
- Salt – I like to use Kosher or Fioch salt.
- Girl Carnivore Ooomami Seasoning – Or your favorite steak dressing.
- Butter – Compound butter or a drizzle of olive oil.
How to buy a strip of Kansas City
Before running out to buy your steak, here are some tips to help you get the best steak to grill for your dollars.
- There are 3 degrees of beef in the United States: selection, choice and first. Most supermarkets carry select, Costco has a choice and prime is reserved for butchers and restaurants (although some meat counters of the grocery store will also offer first.) The dry elderly steak shown in this recipe was purchased by the online meat distributor Porter Road.
- Search well marked meat and a little fat but not excessive.
- The beef should be dark red in color and there should not be very red liquid (Myoglobin) in the package.
- Buy steaks with a well -size bone in relation to meat – after all you cannot eat the bone.
How to grill a KC strip
- Prepare your grill by preheating the coal in a coal fireplace. You can say that coal is ready when about 70% ash, about 15 minutes in the fireplace.
- Pour the coal into the grill on one side, building a 2 -zone fire.
- Add the grilled grill and close the lid, but open the air intakes to allow the grill to warm up.
4. Rub the steak with a liberal amount of salt and sprinkle with the Girl of Carnivore Ooomami’s girl.
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6. Place the steak over direct heat and cook for 1 minute, then rotate it and cook another minute. If your steak attacks or traces, don’t move it again: you want those grilled signs!
7. Refile and move the steak on the cooler side of the grill.
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9. Remove the steak and place it on a plate, complete it with the butter and try with a sheet for 5 minutes.
10. Slice the steak from the bone and cut it into thin stripes.
Serve hot and have fun!
Suggestions for recipes
- The steaks like to be left on the grill sun, so don’t move them, hit them or turn them upside down more than necessary.
- Bringing the meat to room temperature before grilling will also guarantee cooking.
- Don’t be afraid to aggressively season the steak: beef loves flavor! Try to spray it with my seasoning UMAMI!
- Use an infrared pistol to check the charcoal temperature and grill before cooking steaks.
- The thickness of the steak and the heat of the grill will affect the cooking time. The thicker steaks can take some time to grill, so be patient!
- Can’t find bone steaks in Kansas City? Instead, use the New York Strip steaks, they are the same cut, without the bone.
- Don’t have bone steaks at hand or don’t you need to keep things in budget? Char Grilling also works for a boned, like these grilled countershight steaks!
What happens with a stripes of Kansas City?
Practically everything is fine with grilled steaks! From chips to imaginative contours, your steak meal can be froufrou or casual as you want. Eat it simple, combine it with your favorite sauce or try it with Rajas with cream For even more flavor.
Storage instructions
Kansas City’s remaining steaks can be chilled in an airtight container for 3-5 days. Use the leftovers on a salad, in a quesadilla, on a sandwich or simply warm them gently and swallow them.
Frequent questions
A New York stripes in stripes and a stripes of Kansas City are essentially the same cut of meat, but the Kansas City Cut still has a bone.
For this reason, these types of steaks have extra fat and, with the bone, extra flavor. And a Kansas City grid steak that cooks easily and retains all its juiciness. With a great chewing and a lot of robust flavor, this is a cut of cheap meat promptly available from your supermarket or butcher.
No, it’s not blood. The steaks – and in fact all beef – are drained by the blood before processing. What you are seeing is myoglobin, a protein responsible for giving meat its red color. Seeing some of them in the lower part of a package is fine, but much could mean that the meat has been sitting around.
The steaks come from behind the section of the cow ribs, from which the Ribeye steak is cut. They are thinner but there are no lack of flavor or tenderness.
Yes, a stripes steak is tender. It is not tender like a filet mignon, but not as hard as a steak next to it. It is the perfect compromise of tenderness and budget.
Other Master’s steak recipes:
When it comes to a large steak, these bones in Kansas City’s steaks are perfect after a quick scald on medium rare coal to perfection!
Prevent the screen from going to sleep
Prepare the grill
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Prepare your coal fireplace and allow coal to preheat, about 70% ash.
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When ready, pour the coal into the grid on the one hand, building a 2 -zone fire.
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Add the grilled grill
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Close the lid and open the air intakes to allow the grill to warm up
Prepare the steak
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Rub the steak with a liberal salt coating and sprinkle with the umami powder
1 Kansas City stripes, 1 teaspoon of salt, 1 TSP Girl Carnivore Ooomami
Grill the steak
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Check that your grill is hot, like hot from 425 to 500 degrees.*
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Place the steak on the direct fire and cook for 1 minute.
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Turn the 45 -degree steak carefully and cook 1 minute more.
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If the steak pulls or towed, do not move it again, let them cook to burn the signs of the grill without pulling and tearing the meat.
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Endovolgi and move the steak on the cooler side of the grill.
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Close the lid and cook until the steak cooks at 125 degrees at 130 degrees F with an instant reading thermometer.
*Use an infrared pistol to control the temperature of coal gray and grids.
Service: 1G | Calories: 307Kcal | Carbohydrates: 1G | Protein: 23G | Fat: 23G | Saturated fat: 11G | Polynsaturo fat: 1G | Monolysatuine fat: 9G | Trans fat: 1G | Cholesterol: 105mg | Sodium: 1267mg | Potassium: 362mg | Fiber: 1G | Sugar: 1G | Vitamin A: 178Iu | Vitamin C: 1mg | Soccer: 35mg | Iron: 2mg
